The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue Review

Average Reviews:

(More customer reviews)Are you looking to buy The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue? Here is the right place to find the great deals. we can offer discounts of up to 90% on The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue ReviewI first heard about this book in the Kansas City Star's "Star Magazine" that came out June 3, 2001. There was an article in it called "Pioneers of Q" by Doug Worgul. It was really interesting. Then a couple of days later I was talking to Carolyn Wells of the Kansas City Barbeque Society and she was praising this book. So a few days ago I got my copy of the book and the companion video.
When I opened the package and saw the book for the first time I was disappointed. I really didn't like the cover and I thought the book should be thicker. Now I am sure a lot of people will love the cover. However, in my case, I really shouldn't judge a book by it cover. Once I opened up the book I knew that my first impression was wrong and there was plenty of content there. After reading the book it has become one of my prized possessions. The book is printed beautifully and loaded with some great pictures. The content of this book is well organized. It takes you from the early beginnings of BBQ to BBQ today. The journey is fun and very interesting.
You will find many names mentioned that will instantly be familiar to people who love BBQ. I was impressed by the list of names listed in the acknowledgments that the author says: "without whose reporting, hard work and dedication I could not have completed this book." These are big names in BBQ he mentions and he even gave a special thanks to Fast Eddy for his lead on the "Smoky" Joe Armato story and more. So I knew the author had done his homework.
This is a must buy for anyone really interested in BBQ. Sure the book is about Kansas City Barbecue, but it's more that that, its about barbecue. Anyone in any part of the country should enjoy owning and reading this book.
I guarantee you one thing the book will make you hungry. The pictures and information about a lot of the restaurants in Kansas City will get to you. If you are from Kansas City you will be proud and hungry. If you live somewhere other than Kansas City you will be hungry and want to go there.The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue OverviewIncrease your Kansas City Barbecue IQ with The Grand Barbecue, the most definitive book yet on Kansas City barbecue.Featuring : How Kansas City became Barbecue Capital of the World?Who were Kansas City's first barbecue "Kings"?The story of the original "Smoky Joe".How Ernest Hemingway bought seven Kansas City barbecue sandwiches for one dollar!PLUS! Profiles of many Kansas City's barbecue masters.Recipes and do-it-yourself techniques.Great barbecue writing and photography from The Kansas City Star.Part history book, part cookbook, part family album, The Grand Barbecue is packed with fun facts and photos.

Want to learn more information about The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition Review

Average Reviews:

(More customer reviews)Are you looking to buy The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition? Here is the right place to find the great deals. we can offer discounts of up to 90% on The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition ReviewAs I see reviews, gentle reader, the reason is to help you to decide whether or not to part with some hard earned dinero to buy this book. In this case, the answer is a resounding "YES'!! There are two major reaons for this: first, the recipies are many, varied and uniformly good. Second (and this is very subjective), there is a real sense of who the folks are that helped generate this relatively recent interst in "barbeque" as the American cuisine.
As to the recipies ... there are over 200, and they range from entree dishes to appetizers to sides to desserts. Now in our house, each week we pick the entree (and which of us will cook it (and we are competitive on that issue, because we are both pretty good cooks), but each night we look at each other and wonder what we will serve with the entree. It's a constant "oops!" This book has the most varied number of "sides" I have seen in a barbeque book: I think that there are ten recipies for baked beans alone. The term "side" has a kind of negative connotation to me: it's what to put on the plate with the 'que or whatever else comes off the grill. The "sides" in this book are rightious indeed. And so are the entrees: they include recipies and tips for the standard "low and slows", but also include everything from poultry to game. And desserts ... many and all high on the yummy scale. Oh, yes: there are recipies for neat rubs and sauces, as well as tips for the cooking process. And a whole lot of good veggie dishes, too.
The second reason I recommend this book is personal and may not be shared by some. I've been cooking over live fire for a bit more than fifty years. "Back in the day", you had to wing it. There were no books like this, no pre made rubs or sauces, and "barbeque" was known in the South, but not here in Michigan. Yet, this kind of cooking over live fire has been with us since the beginning. And once in a while, when I fire up, I think on that continuity. This book celebrates the folks who brought barbeque to the forefront; the pioneers, if you will. I like the anecdotes and the sense of history, much as I like Mike Mills ("Peace, Love & Barbecue"), Chris Lilly ("Big Bob Gibson's Barbecue Book") and Paul Kirk ("Championship Barbecue") because it reminds me that we can plate extremely deilicious foods on a pretty routine basis because some folks got the recipies and the techniques that make it possible.
To me a cookbook is "good" if it enables me to put a consistant and varied series of dishes in front of family and friends. In that sense at least, this is a "good" cookbook. And you get to see the pictures of the folks who made it so. Incidentally and concidentally, I got my KCBS membership packet two days before I got this book. One of the goals of the Society is to promote Barbeque as the American national cuisine. I happen to think that anything cooked over live fire beats the indoor version hands down! Now I can feel patriotic about it!The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition OverviewTo celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs.The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers--as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.

Want to learn more information about The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Home Book of Smoke Cooking Meat, Fish & Game Review

Average Reviews:

(More customer reviews)Are you looking to buy Home Book of Smoke Cooking Meat, Fish & Game? Here is the right place to find the great deals. we can offer discounts of up to 90% on Home Book of Smoke Cooking Meat, Fish & Game. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Home Book of Smoke Cooking Meat, Fish & Game ReviewThis book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.Home Book of Smoke Cooking Meat, Fish & Game Overview"Teaches you with diagrams and cogent explanation how to smoke food in family rather than commercial quantities. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking."--New York Times

Want to learn more information about Home Book of Smoke Cooking Meat, Fish & Game?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese Review

Average Reviews:

(More customer reviews)Are you looking to buy Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese? Here is the right place to find the great deals. we can offer discounts of up to 90% on Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese ReviewA complete and interesting compendium of recipes and smoke cooking methods. The advanced smoke cooker will enjoy this book and find some new ideas within. The section on sausages and pemican, two of the advanced smoke cooking skills, are expecially helpful. The beginer may be disapointed in the results of applying the recipes due to one major oversight.
The heart and soul of good smoked food is the cure. Smoke goes on the food last. This book although mentioning cures of many types fails to make this point clear and to provide the first time smoke cook with a simple first time recipe. In fact, the cure recipes provided do not have anywhere near enough sugar in them. Having smoked foods for 20 years I have found that the taste for sugar is strong and if not enough sugar is used the complaint of smoked food is that there is too much salt. First timers should use the cure on page 39 but substitute 4 parts sugar to 1 part salt. And don't leave the sugar out of meat cures like the author does.
Curing time is not covered adequately either. Lean meat absorbs salt while fat absorbs sugar (more or less), and time in the cure makes a huge difference in the saltiness of the food. The longer in the brine, the saltier the food will taste. The leaner the meat, the saltier the food will taste. Never leave your meat in the cure longer than the recipe states, or you will have salty meat.
Buy this book to improve your smoke cooking skills, but not to learn how to smoke cook if you have never done so before.Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese OverviewSmoked turkey, pheasant, salmon, pâté: these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book.
Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.

Want to learn more information about Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...